The most amazing vegan brownies

“It’s amazing what you can see when you just sit quietly and look.” ― Jacqueline Kelly.

I know the title of this post holds a tall promise to keep , I am hoping these brownies will do justice to it. I think so atleast.

While it’s getting easier to find good vegan recipes , particularly for baking with chocolate , the perfect texture in vegan or egg free brownies alluded me until now. I have managed some excellent truffle brownies and a great cakey one , but a really good chewy-fudgy brownie seemed out of my grasp ! For a brownie connoisseur like me (connoisseur is too fancy, read brownie maniac) , brownie mediocrity is not acceptable. It had to be fudgy , the edges needed to be chewy , it had to be rich , it had to have an ever so crackly top.

And this one ticks all those boxes ! Big time. And it doesn’t have any vegetables or beans or anything from the fresh produce section in it ! Its just regular ingredients . Be sure to use vegan friendly flour and sugar according to the diet you follow. There is a tad bit of baking powder in there , which you can skip but it does its job well here.

And what’s better , these will probably be the easiest brownies you make too . How about that ! And i made a simple step by step video – do check it out below!

Although I loved these vegan brownies , two reasons I almost didn’t post them. One is because I couldn’t click pictures that shared just how good they looked ! And the more important one – I had taken a snapshot of this recipe (I have altered it a bit ) from some site a long time back and now just cannot seem to find the website . So I won’t be able to give credit to the original maker ( which is a big NO in my book ) , but I am still trying to track the site down.

In a large bowl, whisk together the flour, salt , sugar ,baking powder and cocoa.

Add the oil, water and vanilla,and stir until smooth .

Stir in the chips or nuts if using.

Pour batter into the prepared pan . It will be thick. Smooth the top.

Bake for 35 to 40 minutes until a toothpick inserted in centre comes out with few moist crumbs .

Cool completely in pan.

Notes

These brownies will last for 4 to 5 days at room temperature.

Make sure you slice when they are cool or even chill for half an hour or so before slicing.

You can also bake in a 9 inch square pan for 28 to 32 minutes for thinner brownies.

Use vegan flour and sugar if you prefer.

I used chocolate chips and the brownies were just sweet enough. You can reduce the sugar but be careful because that will change the texture of the brownies to more cakey-fudgey.

FLOURS & FROSTINGS http://floursandfrostings.com/

There is no way that anyone who has these brownies will guess these are vegan. I am sure the butter and eggs in my fridge have some serious self esteem issues when they shared space with a pan of these !

Hi Aarti… Did you follow the recipe with all the ingredients and amounts? If yes, then it sounds like it could have been over baked . Maybe your oven runs hotter ? Sorry you didn’t have much luck with it this time… Try baking at 160 C and start checking at 25 mins itself…

hie akshata….these are really amazing brownies …i used butter instead oil and used cooking choclate nd walnuts both..this was amazingly suberb….i m a big fan of all your recipes..thankyou so much…no need to go anywhere else just come to ur blog and one will get thousands of options for her dessert…u r a saviour…was awsm with vanilla